JP2650899B2 - Modified vegetable fiber additives for food formulations - Google Patents

Description

TECHNICAL FIELD Dietary fiber is defined to include all of the insoluble and soluble components of food that are not broken down by the digestive system to produce low molecular weight compounds that can be easily absorbed into the bloodstream. Is done. Plant cell wall materials such as cellulose, hemicellulose, lignin, and pectin, along with gums, mucus, and other proteins, are the major components of dietary fiber in human and many animal foods. Maintaining fiber at an appropriate level is important for proper health and functioning of the body. The low levels of dietary fiber mean that
It is associated with colon-rectal cancer, inadequate and irregular visceral function, and an increased risk of other digestive disorders.
Fiber-rich foods have been found to be useful in obesity control and weight loss programs because of their high percentage of calories (bulk bulk). For these reasons, the food and feed industry has responded to the fiber demands of the marketplace by
er) and bulking agents.

BACKGROUND ART Food bulking agents and bulking agents can be categorized by solubility. The soluble group mainly comprises gum, pectin, and mucus. These substances have a substantial effect on the functional properties of other food ingredients and thus have limited applications in many food formulations. Insoluble bulking agents having a major role in this field include alpha cellulose and microcrystalline cellulose. Alpha cellulose is produced by crushing ordinary kraft paper pulp obtained by the sulfite method of hard wood. The consumer acceptance of this product is:
It was somewhat limited by its uncomfortable texture and texture. The cellulose chains of kraft pulp include both crystalline and amorphous regions. When treated with hydrochloric acid as described in US Pat. No. 3,023,104 (Battista et al.), The amorphous regions are hydrolyzed and are known as crystallite aggregate particles, or microcrystalline cellulose. Things remain.
U.S. Pat. No. 4,307,121 (Thompson et al.) Discloses a method for converting relatively non-woody cellulosic material, such as soy hulls, into short fiber cellulose suitable for human consumption. The method involves heating these materials in suspension with a strong oxidizing agent, such as chlorine gas, and alkaline cooking to obtain a purified cellulose product.

The desire to reduce the caloric content of certain foods and at the same time increase their dietary fiber content is to replace the calorie rich components, such as flour, partially, with low caloric bulking agents or bulking agents, alone or in combination with various gums. Lead to the development of food formulations that have been developed. These formulations are used for the most part in baked goods such as breads and cakes. For example, US Pat. No. 3,676,150 (Glicksm
an et al.) 1-10% cellulose rubber by weight, 30-70%
1 shows the production of yeast fermented bread from a starch substitute and a flour substitute containing 30-70% alpha cellulose.

U.S. Pat. No. 4,237,170 (Satin) shows the production of high fiber content white bread, in which 5-20 parts by weight of flour are replaced with bean pods ground to a small particle size.

U.S. Pat. No. 4,503,083 (Glicksman) claims 10%
1 illustrates the preparation of a low calorie cake from a composition containing a bulking agent, wherein the bulking agent comprises citrus albedo, beet pulp, and / or
Or pineapple core, alone or in various gums such as carrageenan, guar, gum arabic, locust bean gu
m), composed of tragacanth, karaya, hydroxypropylcellulose, methylcellulose, carboxycellulose, xanthan, pectin, alginate, and combinations with agar.

Bread is made from yeast-fermented flour dough. It relies heavily on the continuity of the gluten network due to its elastic properties. In the production of low calorie breads, the bulking agents added to the dough must not interfere with either gluten network or yeast fermentation activity.

Cakes differ from breads in that they are made from batter whipped by mechanical mixing or chemical fermentation systems. Upon addition of the fibrous bulking agent to the batter, rheological properties must be maintained to maintain a foam structure that is responsible for the texture of the baked product.

Bulking agents are also included as a major component in liquids or solids formulated as a low calorie diet. These formulations typically contain a caloric component only as needed to increase scent and overall consumer acceptance.

DISCLOSURE OF THE INVENTION We have modified plant fiber
It has been discovered that the addition of alkaline peroxide-treated conversion products of MPF, a nonwoody lignocellulosic substrate, extends and uniquely modifies food compositions. As an additive to compositions intended for consumption by humans or monogastrics, MPF acts as a non-caloric fiber source. When a portion of the starch-containing component is replaced in the food composition, the functionality provided by the starch-containing component at its original level is maintained or enhanced. For example, the bread-whiskering of flour dough is 30% by weight.
It is increased when 60-70% of flour by volume or by volume is replaced by MPF.

In accordance with this discovery, it is an object of the present invention to provide a new source of natural dietary fiber for incorporation into ingestible compositions.

Another object of the present invention is to extend the food composition with natural dietary fiber sources.

It is also an object of the present invention to produce reduced calorie food products consumed by humans and other monogastric animals.

It is a further object of the present invention to incorporate the MPF alteration products of the present invention as a source of carbohydrates in feed formulations for rodent animals.

Another object of the present invention is to use MPF as a replacement for cereal flour or other starch-containing substances in formulated food compositions.

Yet another object of the present invention is to provide a food additive for enhancing the functional properties of flour in doughs, batters, and other food products.

Other objects and advantages of the present invention will be readily apparent from the following description.

Preferred Embodiments of the Invention The MPF for use in the present invention has the title "Alkaline peroxide treatment of non-woody lignocelluloses".
Application for SN06 / 566,380 (John Michael Gould 19
(December 28, 1983). These variations are described below.

“Available” and its derivatives as used herein for “cellulose”, “hemicellulose”, and “polysaccharide” means that these components of the substrate are directly chemically, biochemically,
Or "free (fr
ee) ". For example, these carbohydrates are susceptible to enzymatic hydrolysis to monosaccharides under normal conditions and / or are readily digested by rodents without prior modification. "Wood nature" (wo
The term "body" herein is botanically "constituting wood", that is, composed of extensive xylem tissue as found in trees and shrubs, and "woody" Used in both senses.

Lignocellulosic substrates that can be effectively treated to produce products useful in the present invention include:
Non-woody plants, especially monocotyledonous plants, especially Gramineae (Graminas
e) Leaves and stalks of grassy species belonging to (e)
talks). The main interest is in the agricultural residues of the Poaceae, the parts of the husk-bearing grass-like plants remaining after seed harvest. Examples of such residues that are not restrictive are wheat straw,
Oat straw, rice straw, barley straw, rye straw, buckwheat straw, flax straw, corn pattern, corn cob, corn husk, and others. The method is
Certain grasses that are not normally grown for agricultural purposes, such as prairie grasses, gamagrass
s), and is also very effective when applied to sparrows. Due to the unique combination of the chemical fundamentals of natural lignin in monocots, near quantitative cellulose availability is achieved by the efficacy of this variation. In comparison, when the method is applied to many dicotyledons such as trees, shrubs and nodules, the increase in free cellulose is relatively limited. Therefore, woody dicots are not considered to be suitable raw materials within the scope of the present invention.

The substrate may be processed directly in its farm-harvested state, or may optionally be subjected to one or more preparatory steps, such as cutting or grinding to facilitate handling. In some cases, the substrate must be cleaned by sieving, washing, or the like to remove dirt, debris, and other undesired materials.

The reaction is performed in an amount of aqueous medium sufficient to effect uniform wetting of the substrate. Typically, the substrate is suspended in the medium at a concentration ranging from about 20-500 g / l.

It is important that the initial pH of the resulting slurry be in the range of about 11.2 to about 11.8, preferably as close as possible to 11.5. Below pH 11.2, the delignification efficiency is significantly reduced. Above pH 11.8, delignification is somewhat accelerated,
Saccharification efficiency decreases. Initial adjustment of the pH of the suspension to the above range is achieved by the addition of sodium hydroxide or other strong alkali. If the conditions do not adjust regularly during the reaction by the addition of acid, the pH tends to fluctuate in the upward direction. When the pH changes to 11.8 or higher, hemicellulose dissolves and is thereby quickly separated from the cellulose fraction. MPF obtained by this
The change product is called "Type I". On the other hand, by adjusting the pH to remain in the range 11.2-11.8 throughout most of the reaction, the vast majority of hemicellulose remains insoluble with cellulose. The yields of these two components of the insoluble fraction are close to theoretical. Their utilization is close to 100%, as shown by the nearly quantitative efficiency of enzymatic conversion of cellulose to glucose. The pH-adjusted MPF change product is called "Type II".

The degree or efficiency of delignification attainable by the process for a given substrate is limited to specific maximum value, and at least in part a function of the concentration of H ₂ O ₂ in the reaction medium. Generally, the peroxide is present in the aqueous medium at least about
Present at a concentration of 0.75-1%. The minimum amount of peroxide required to achieve maximum delignification can be readily determined by one skilled in the art.

The reaction of the alkaline peroxide with the lignocellulosic substrate proceeds at a relatively high rate at room temperature (25 ° C.), reducing the need for energy input. Other temperatures in the temperature range of 5 ° C., up to at least 60 ° C., are possible, of course, with constant changes in the rate of delignification. Optimal peroxide level, pH
At 11.5 and 25 ° C, the decomposition of the wheat straw is complete in 4-6 hours. Physical degradation of the substrate is facilitated by the application of mechanical shear as provided by a conventional agitator.

After completion of the reaction, the partially delignified insoluble fraction is collected by filtration, washed with water and optionally dried. The filtrate containing dissolved lignin degradation products are applied to the circulation time of the addition and pH of H ₂ O ₂ supplements as necessary readjustment. Typically, about 40-60% of the original lignin component of the substrate is removed from insoluble components and enters the supernatant.
The effect of the production of liquid lignin in a continuously circulating medium on the delignification efficacy of the reactants is negligible. Compared to the original substrate, the recovered residue shows a significant increase in water absorption, with a corresponding reduction in the proportion of total cellulose in the high crystalline structure and that in the amorphous structure Has increased. Contrary to other processes known in the art for reducing cellulose crystallinity, it has been surprisingly found that the change in crystal structure due to the alkali peroxide treatment is irreversible, and the increased water absorption is Also lasted. Although not wishing to be bound by a particular theory of action, the observed changes in the properties of cellulose can be such as decomposing hydrogen bonding modes between chains, thereby maintaining a highly open structure. It is thought to be the result of modification of a small portion (<5%) of the glucose unit.

It has been found that the objects of the present invention are achieved by incorporating Type I or Type II MPF into a wide range of ingestible formulations, including human and animal food compositions. In some embodiments, MPF can be incorporated as an additive in the sense that it does not alter the relative proportions of the remaining components. In this respect it works as a diluent. Alternatively, it can be used as a replacer or extender for a single component of the formulation or as a main component of a food product.

The term “consumable formulation” refers to a substrate that has a favorable effect on the food system of the organism in that it provides nutrients or satisfies the hunger when consumed. Means containing a mixture. The terms "food,""foodcomposition," and "food formulation," as used sometimes, are used herein in a general sense to include both nutritional human food and animal food. Is done. The expression "dough flour" is synonymous with "dough-forming flour" and is intended to mean any flour useful for forming dough. Dough flour typically contains gluten in an amount sufficient to provide elasticity, tensile strength, and other characteristics characteristic of most doughs. “Bread fl
The expression "our)" refers, of course, to dough flour useful for making bread. Similarly, "batter flour"
Synonymous with "paste forming powder", it is intended to refer to a powder useful for forming a paste. Cake flour and pancake flour are examples of batter flour and do not have the relatively high levels of gluten normally found in dough flour. The various types of flour mentioned above do not need to be distinguished from each other in the term shell flour or tuber flour, but that each type of flour can contain additional components particularly suitable for its respective application. Is understood.

MPF is very suitable as a source of carbohydrate in the feed of anthers without purification or further processing.
100% of potentially digestible material is in fact digested by humans. The product is suitably mixed with any other food ingredients required for a balanced food in any added amount.

As mentioned above, in ingestion formulations for humans and monogastric animals, MPF functions as an inert dietary fiber. Type I and type I as well as alpha cellulose and microcrystalline cellulose known in the prior art
The II material is substantially non-nutritive in the sense that it is not digested enough for absorption into the bloodstream. Thus, the level of addition is somewhat arbitrary and can be based on knowledge of the effects of dietary fiber on the digestive system. It is anticipated that foods and other ingestible formulations that do not relate to the functional properties modified by the present invention may include from about 0.1 to about 95% MPF. Examples of such formulations include dispersible solids, such as instant beverage mixtures, aqueous liquids, such as milkshakes, and gels or gel formers.
When MPF is used as a displacing or expanding agent for a starch-like component, ie, starch or flour, the maximum amount of substitution depends on the degree of retention of functional properties resulting from the component. Surprisingly, at substitution levels of up to 65% by volume, it has been found that the functional properties of the starch-like component are not only maintained, but often increased as described in detail below. Was.

The bulk concentration of both Type I and Type II MPFs varies from about 10-30% of commercial flour. When replaced with an equal amount of flour, a formulated food having an increased volume is obtained. MPF also has an increased swelling volume because it has a higher water absorption compared to flour. This effect was particularly evident in dough and pasty formulations, where the volume of the final product was expanded beyond that expected from a 1: 1 substitution on a weight basis. This property allows the dough and batter to have the same density as without MPF, even at lower solids contents. The benefit of this effect is attributable to component savings for a given product volume and weight.

The properties of the dough and batter are inactivated when the flour portion is replaced with alpha cellulose, but they are improved when replaced with the MPF change product of the present invention.
For example, if dough is made by replacing 10% by weight of MPF with flour, the mixograph peak height will be 2
Increase by about 0%. By virtue of its high water absorption properties, the change product also facilitates the absorption of water into the dough, thereby shortening the mixing time.

The following examples are intended only to further illustrate the invention, but are not intended to limit the scope of the invention as defined in the claims.

Example 1 An MPF conversion product for use in accordance with the present invention was prepared from several non-woody lignocellulosic crop residues. Samples were prepared for processing by grinding on a Wiley mill through a 2 mm sieve or by cutting into pieces approximately 2-4 cm in length. For comparison purposes, two woody materials, crushed kenaf and oak shavings, were similarly pretreated. After changing the distilled water several times and pre-extracting for a total of several hours to remove the soluble material from the particle sample, the residue was dried and placed in a polyethylene container.

Samples by placing the substrate 1g to be processed in distilled water 50ml containing 1% (w / v) H 2 O 2, and treated with alkaline peroxide. The suspension was adjusted to pH 11.5 with NaOH and gently stirred at room temperature (25 ° C) for 18-24 hours. No further adjustment of the pH was made during the course of the reaction. Under these conditions,
The reaction pH was kept almost constant for several hours until it slowly rose to a final value of about 12.1. The insoluble residue is collected by filtration,
Wash with distilled water until the pH of the filtrate is neutral and
Dried at ° C. The second set of samples except that no use of a H ₂ O ₂ was treated in the same manner.

The sensitivity of lignocellulosic samples to digestion by cellulase was determined by measuring 0.2 g of the dried residue with 50 mM citric acid, 0.1 M NaHPO ₄ , 0.05% thymol, and 40 mg Trichoderma reesei Celerase.
Lulase) was determined by culturing for 24 hours in 4 ml of a solution (pH 4.5). Residual solids remaining after cellulase digestion were removed by centrifugation and Millipore filtration before determining the aqueous glucose concentration by high performance liquid chromatography (HPLC).

Analysis of the cellulosic material before and after the alkaline treatment (with and without H ₂ O ₂ ) showed that the cellulose originally present in the material was not solubilized during the pretreatment. The potency of cellulase to hydrolyze cellulose present in a given residue (saccharification efficiency) was calculated from the theoretical maximum glucose yield (Gt) and the measured glucose yield (Gm) according to the following relationship.

Saccharification efficiency = 100 (Gm / Gt) The Gt value for a given 0.2-g sample depends on the percentage of cellulose in the sample and was determined by the amount of lignin and hemicellulose dissolved therein during pretreatment. .
Gt was determined by the following equation because the cellulose was not dissolved.

Gt = [(0.2) (1.1) (Co)] / Ri where 0.2 is the weight of the sample being treated with cellulase,
1.1 is the weight change equivalent of cellulose to glucose, Co is the percentage of cellulose in the untreated (native) substrate, and Ri is the percentage of insoluble initial substrate remaining after pretreatment.

 The results are shown in Table I.

Example 2 A crushed and washed wheat straw sample (1.0 g) was 1% w / v H ₂ O
Suspended in 50 ml of water with or without ₂ . Suspension N
The pH was adjusted to 11.5 with aOH and gently stirred for 6 or 24 hours. In the pH control reaction, pH or HCl or NaO
Maintained at 11.5 by adding H. The pH of the remaining suspension was not adjusted further. At the completion of each reaction, the insoluble residue was recovered and the saccharification efficiency was calculated by the method described in Example 1. The results are shown in Table II.

Example 3 Wheat straw (90 kg), water (2270 l) and H ₂ O ₂ required to produce a 1% solution [68 l of 35% (w / v) H
₂ O ₂ ) were mixed together in a 3785-1 stainless steel vat equipped with a shaft driven stirrer. 50% of about 32 l (w /
v) NaOH was added to adjust the suspension to pH 11.5. The mixture was initially at room temperature and was stirred overnight, while maintaining the temperature up to 37 ° C. The treated straw slurry was poured into a stainless steel screening tank for separation of the liquid fraction for solid collection and circulation.
Dehydration was performed by a hydraulic press, the compressed solid was broken into pieces, and dried at 79 ° C for 1-2 hours in a forced air circulating drier. About 45mg
Dried wheat straw was recovered from the process and crushed on an Abbe mill until it passed through a 6 mm sieve. This method, water, using H ₂ O ₂ and filtrate is circulated supplemented with NaOH was repeated 5 times if necessary. The combined 6-step product has a crude protein content of 0.48, based on dry weight.
%, Cellulose content 72.8%, and hemicellulose content
17.9%.

Untreated wheat straw was crushed in an Abbe mill until it passed through a 3 mm sieve. Treated MPF and untreated samples were each formulated into sheep food at the two levels shown in Table III.
Ad libitum intak with 6 random copies of each food
e) Adjusted to the lower 15% level and given to test sheep. Table IV shows the results of the rearing test.

Example 4 A wheat straw MPF (Type I) with reduced hemicellulose was produced as follows. Wheat straw (90 kg) was suspended in 2270 l of water in a 3800-l stainless steel tank equipped with a shaft driven stirrer. Hydrogen peroxide (68 liters of 35
% W / v) is added to the stirred suspension and NaOH [approximately 32
The pH was adjusted to 11.5 using 1% of 50% (w / v).
The suspension was stirred at room temperature for 18 hours. During the course of the reaction, the straw breaks down into a thick suspension of small superabsorbent fibers,
The pH rose to 12.2, resulting in the majority solubilization of the straw hemicesrol. After neutralization of the suspension (approximately 30 l of concentrated HCl, final pH = 7), the straw fibers are washed and the modified Fordriner equipped with a spray shower (Fourdrine)
r) Partially dehydrated using a moving wire filtration device.
The washed and treated straw was dried in a forced air oven at 70 ° C. for 8-12 hours.

Example 5 A wheat straw MPF (Type II) retaining most of its initial hemicellulose content was prepared as follows. The wheat straw was crushed with a hammer mill until it passed through a 1 cm sieve. Approximately 90 g of the crushed straw was placed in a 2270-1 stainless steel tank equipped with a shaft driven stirrer in a 2270
of water. 68 liters of 35% (w / v) hydrogen peroxide are added to the stirred suspension and then immediately
The pH was adjusted to 11.5 using 1 liter of 50% (w / v) NaOH.
The reaction pH was monitored every 30-60 minutes and maintained at pH 11.5 ± 0.2 by adding concentrated HCl as needed. 5.5 hours later, about 15
The reaction was terminated by lowering the pH to 7.0 ± 0.5 with 1 liter of concentrated HCl. The treated straw slurry was washed and partially dewatered using a modified Ford Liner wire filtration device equipped with four spray showers. The washed straw was then dried in a forced air drier for at least 4 hours at 70 ° C.

Example 6 The water absorption capacity of various cellulosic fiber materials and breading flour was measured by suspending 1 g of the material in 100 ml of distilled deionized water.
Determined by gently mixing for 0 minutes. Excess water was removed from the slurry by filtration through a very fine mesh sieve. This sieve leaves> 95% of the solid particles. Collect the water-saturated parts from the sieve, weigh them, and dry to constant weight in a dryer (110 ° C)
And weighed again. Water absorbency was determined by dividing the difference between the wet and dry weight of the sample by the dry weight of the sample.

The expanded volume of the tested material was determined by suspending the tested material in 100 ml of distilled deionized water in a graduated cylinder. The sample was gently mixed for 30 minutes for equilibration, and then allowed to settle to the bottom of the cylinder.
After precipitation was complete (usually within one hour), the volume occupied by the water-saturated material was recorded. The results are shown in Table V.

Example 7 The effect on rheological properties of flour based dough of replacing 10% flour by weight with various cellulosic fibrous materials was demonstrated by Mixograph (National Manufacturing Co., Li
ncoln, NE). Flour (“Pillsbury's Best”
Bread flour) and dried sample of cellulosic fiber material
Carefully measure before mixing in a mixograph bowl and mix if necessary. (Total sample dry weight = 10 g). A hole was made in the center of the flour-based mixture in a mixograph bowl and carefully measured water was added. The mixograph was operated for 15-25 minutes, and the degree of bias of the mixograph was recorded on a strip chart recorder. The maximum point (peak) of the bias is
Corresponds to the properties of the optimal dough. Table VI shows the height of the mixograph peak.

EXAMPLE 8 The effect of replacing various amounts of flour with corn stalk MPF on the rheological properties of flour-based dough was measured by a mixograph (National Manufacturing Co., Li).
ncoln, NE). Mixing and measurement were performed as in the method outlined in Example 7. The height of the mixograph peak and the mixing time to the peak height are shown in Tables VII and VIII, respectively.

Example 9 A chick of 8 days old (New Hampshire X Columbian chi)
ck) were distributed in a completely random manner into three pens of five birds each for food testing. The chicks were placed in an electrically heated nursery box (33 ° C) placed in a controlled room (23 ° C).
C) and were given any test food and water. The composition of the food is shown in Table IX. Fiber sources tested [alpha cellulose (crude), alpha cellulose (purified), and wheat straw MPF, types I and II]
Replaced 0-30% of corn starch in the food. The chicks were fed the test food for 14 days, during which time the amount of food eaten in each pen and the increase in live weight were remembered.
Flour MPF was prepared as described in Examples 4 and 5. The results are shown in Table X.

Table IX Composition of basic sample of chicks Food component weight% Maize starch: dextrose (2: 1) 61.4 casein 23.4 dl-methionine 0.35 arginine 1.5 glycine 1.0 corn oil 5.0 mineral mixture ^a 5.4 vitamin mixture ^b 0.2 choline chloride 0.2 ethoxyquin 0.2 ( Ethoxyquin) 125mg / kg sodium bicarbonate 1.5a or less (wt% of total food); CaC
_{O 3, 0.3; Ca 3 (} PO 4), 2.8; K 2 HPO 4, 0.9; NaCl, 0.9; MgSO 4 · 7
H ₂ O, 0.4; MnSO ₄・ H ₂ O, 0.7; Fe citrate, 0.05; ZnCO ₃ , 0.0
_{1; CuSO 4 · 5H 2 O} , 0.002; H 3 BO 3, 0.009; Na 2 MoO 4 · 2H 2 O, 0.00
_{09; KI, 0.004; CoSO 4} · 7H 2 O, 0.0001; Na 2 SeO 3, 0.00002.

b Consists of the following (mg / kg of total food): Vitamin A Partimate (250,000 IU / g, 40.0); Cholecalciferol (400,000 IU / g, 1.5); dl-alpha-tocopherol acid succinate, 20.0; Menadione, 5.0; Riboflavin, 16.0; Calcium pantothenate, 20.0; Niacin, 100.0; Vitamin B-12 triturate
e), 0.02; folic acid, 4.0; biotin, 0.6; ascorbic acid, 250.
0; pyridoxine.HCl, 6.0; thiamine.HCl, 100.00; starch powder, 1334.9.

Example 10 Weanling, male rats weighing 50 ± 5 g (Sprague-Dawle
y rat) were separately placed in cages on wire mesh beds, allowing complete collection of feces and urine. Keep the cage at a constant temperature (23
C), humidity and light cycling in the room. Prior to the start of the experiment, rats were fed standard commercial laboratory food. The experimental period consisted of a 14-day adaptation phase followed by a 5-day digestion / metabolism experiment. Each food tested is 7
Feeded to mice. Rats received 15 g / day of each of their test foods for the first 7 days of the adaptation phase and 20 g / day for the remaining 7 days.
Received a day. At the end of this phase, the amount of food given to all rats daily was reduced to 90% of any intake of the test group with the lowest average consumption on the last two days of the adaptation phase.
After 2 days to accommodate the reduced amount of intake, the intake and digestibility of each test food was measured for 5 days. Total food dry matter digestibility was determined from the amount of dry matter eaten and excreted by each group of animals.

Test samples consisted of 0-30% corn starch: dextrose replaced with wheat straw MPF (type II),
It included the basic diet (Table XI). Wheat straw
MPF was prepared by suspending straw (4-6 g / l) in a solution of hydrogen peroxide (1% w / v) adjusted to pH 11.5 with NaOH. The suspension was mixed gently for 6 hours, while maintaining the pH at 11.5 ± 0.2 by adding NaOH or HCl as needed. The treated straw was collected by filtration, washed with distilled water, dried in a forced air oven at 90 ° C. for 24 hours and crushed through a 1 mm sieve.

 The results of the digestibility analysis are shown in Table XII.

Table XI Composition of basic sample of rat Food component weight% Maize starch: dextrose (2: 1) 73.0 casein 15.1 dl-methionine 0.2 corn oil 6.0 mineral mixture ^a 5.37 vitamin mixture ^b 0.2 choline chloride 0.1 MgSO ₄ 0.03 a Consisting of (% by weight of total food): CaC
_{O 3, 0.3; Ca 3 (} PO 4), 2.8; K 2 HPO 4, 0.9; NaCl, 0.9; MgSO 4 · 7
H ₂ O, 0.4; MnSO ₄・ H ₂ O, 0.07; Fe citrate, 0.05; ZnCO ₃ , 0.0
_{1; CuSO 4 · 5H 2 O} , 0.002; H 3 BO 3, 0.0009; Na 2 MoO 4 · 2H 2 O, 0.0
_{009; KI, 0.004; CoSO 4} · 7H 2 O, 0.0001; Na 2 SeO 3, 0.00002.

b Consists of each of the following (mg / kg of total food): Vitamin A partimate (250,000 IU / g, 40.0); cholecalciferol (400,000 IU / g, 1.5); dl-alpha-tocopherol succinate, 20.0; menadione , 5.0; riboflavin, 16.0; calcium pantothenate, 20.0; niacin, 1
00.0; Vitamin B-12 triturate,
0.02; folic acid, 4.0; biotin, 0.6; ascorbic acid, 250.0; pyridoxine.HCl, 6.0; thiamine.HCl, 100,00; starch powder,
1334.9.

Example 11 A shortbread was prepared as follows. 1/4 cup (59ml) sugar 3/4 cup (177m
l) mixed with butter. And 1.6 cups (379 ml) of all-purpose flour, and 0.4 cups (94.7 m)
l) Wheat straw MPF crushed with a wire mill to 0.5-mm
Was mixed with the above mixture. The resulting dough was stretched to 1-cm thickness with a powdered plate and cut into squares. Doe 177
Baking at 20 ° C. for 20 minutes produced a shortbread with acceptable mouthfeel and aroma.

Example 12 One cup (237 ml) of universal flour and one cup (237
A similar formulation was prepared as above using ml) wheat straw MPF. The resulting shortbread is an example
It was indistinguishable from the 11 ones in terms of scent.

Example 13 A pancake was produced by the following method. One egg was whisked in a Waring blender. 1 cup (23
7ml) buttermilk, 2 tablespoons (30ml)
Salad oil, 1 tablespoon (15 ml) sugar, 1 teaspoon (5 ml) baking powder, 1/2 teaspoon (2.5 ml) soda, and 1/2 teaspoon (2.5 ml) The salt was added to the blender and mixed. One cup (237 ml) of 133 g of all-purpose flour was added to the mixture and mixed. The measured volume of the resulting batter was cooked on a thick griddle to give a total weight of 329 g and a pancake stack height of 72 mm.

A second batch of pancakes was prepared as described above, except that 1/2 cup (118 ml) of flour was replaced by 1/2 cup (118 ml) of pin-milled wheat straw MPF. The resulting flour-MPF mixture weighed 75.0 g, and a total pancake height of 67 mm with a total weight of 321 g was obtained. These pancakes were light and fluffy and indistinguishable in texture and aroma from the first batch of whole flour pancakes.

1 cup (237ml) pin milled wheat straw MPF 1/2
A third batch of pancakes was prepared as described above, except that the flour in the cup (118 ml) was replaced. The obtained powder-MPF mixture weighed 83.9 g, and the total weight was 315 g, and a pancake overlap height of 89 mm was obtained. These pancakes were light and fluffy and indistinguishable in feel and aroma from the first batch of whole flour pancakes.

Example 14 An oatmeal spice cake was prepared as follows. 1 cup (237ml) all-purpose flour, 1/2 cup (11
8 ml) wheat straw MPF (0.5-mm particle size), 1 cup (237 ml) instant oats, 1 cup (237 ml) brown sugar, 1/2 cup (118 ml) granulated sugar, 11/22 teaspoon 1 cup (75 ml) soda, 1 teaspoon (5 ml) cinnamon, 1/2 teaspoon (2.5 ml)
Salt, 1/2 teaspoon (2.5 ml) nutmeg, 1/2
Shortening of cup (118ml), 1 cup (237ml)
Of water, two eggs, and two tablespoons (30 ml) of dark molasses were added to the mixing bowl and mixed on a mixer at low speed for 1/2 minute. The mixture was whipped at high speed for 3 minutes, after which the mass was baked in an oven at 177 ° C. for 35 minutes. The cake obtained was light and had an excellent feel and aroma.

Example 15 Yeast roll was produced in the following manner. Add two cups (473 ml) of boiling water to one cup (237
ml of shortening and 1 cup (37 ml) of sugar. The mixture was allowed to cool. Two yeasts were softened with 4 tablespoons (60 ml) of warm water and added to the cooled mixture. Four cups (948 ml) of all purpose flour were added to the liquid mixture and mixed by hand. Four well whipped eggs were added and mixed by hand. To the resulting dough was added 1-3 / 4 cups (414 ml) of wheat straw MPF (0.5-mm particle size) and 2-1 / 4 cups (532 ml) of additional flour and mixed by hand. Put the dough on a floured board,
Knead. This was then placed in an oiled bowl, covered and allowed to rise for 2 hours. The dough was refrigerated for 10 hours. After refrigeration, the dough is 0.5c thick on a floured plate
Rolled to m, buttered and cut into triangles. The triangles were rolled and baked in an oven at 200 ° C. for 10 minutes. The dough stood up normally and the resulting roll had the selected aroma.

Example 16 A sweet muffin was produced as follows. 1/2
A cup (118 ml) of milk and a quarter cup (59 ml) of oil were added to one whisked egg. 1.5 cups (118 ml) of sugar, 2 teaspoons (30 ml) of baking powder, and 1/2 teaspoon (2.5 ml) of salt were added to the mixture and mixed with an electric mixer. Universal flour (0.9 cup, 213 ml) and 0.6 cup (142 ml) wheat straw MPF
(0.5 mm-particle size) was mixed into the mass. The muffins were baked in the oven for 25 minutes at 200 ° C., which had a very good aroma and feel.

Example 17 A cake donut was produced in the following manner. A mixture was prepared consisting of 1.65 cups (390 ml) of all-purpose flour and 1.65 cups (390 ml) of wheat straw MPF (0.5-mm particle size). 1.5 cups (355 ml) of this mixture were added to 1 cup (237 ml) of sugar, 3 teaspoons (45 ml) of baking powder, 1/2 teaspoon (2.5 ml) of salt, 1/2 teaspoon (2.5 ml) ml) cinnamon, 1/4 teaspoon
1 cup (1.3ml) nutmeg, 2 tablespoons (30m
l) shortening, 2 eggs and 3/4 cup (177m)
l) Placed in a mixing bowl with milk. The above ingredients were mixed on an electric mixer at low speed for 1/2 minute and at medium speed for 2 minutes, during which time the remaining powdered MPF mixture was added. The dough was rolled in a buttered bowl, placed on a powdered plate and cut into 1 cm thick donut. These donuts were fried well. The donut had a normal feel and a good scent. They were indistinguishable from ordinary flour donuts.

Example 18 White bread was produced in the following manner. 2 cups (473ml)
Versatile flour, 1 cup (237ml) corn stalk MPF
(Pin-milled), 3 tablespoons (45 ml)
Of soft butter, 2 tablespoons (30 ml) of sugar, and 1 tablespoon (5 ml) of salt were mixed in a food processor for 5 seconds. One pack of dry active yeast, cultured in 1/4 cup (59 ml) of warm water, and one egg were added to the food processor and mixed until the dough formed balls. Transfer the dough to an oiled pot, where 1
Allowed to rise for -1/2 hour. After punching down and then allowing to rise again for 15 minutes, the dough was molded and allowed to stand in the pan for 1 hour. The dough was baked in an oven at 190 ° C. for 40 minutes. The resulting lumps were of an acceptable feel and aroma and were indistinguishable from similar lumps in which the flour was not replaced with maize MPF.

It is to be understood that the above detailed description is provided merely by way of illustration, and that modifications and variations may be made herein without departing from the spirit and scope of the invention.

Claims (30)

(57) [Claims] A formulated food composition comprising a food substance and a modified plant fiber produced by alkaline peroxide treatment of a non-woody, lignocellulosic substrate. 2. A formulated food composition according to claim 1, wherein said food substance is dough. 3. A formulated food composition according to claim 1, wherein said food substance is a batter flour. 4. The formulated food composition of claim 1 wherein said food substance is a dispersible solid. 5. A formulated food composition according to claim 1, wherein said food substance is an aqueous liquid. 6. A formulated food composition according to claim 1, wherein said food substance is a gel or gel former. 7. A formulated food composition according to claim 1, wherein said food substance is human food. 8. A formulated food composition according to claim 1, wherein said food substance is a feed for monogastric animals. 9. A formulated food composition according to claim 1, wherein said food substance is a feed for a mammal. 10. The improved dough or batter flour includes from about 2% to about 65% by volume of a non-woody, modified plant fiber produced by alkaline peroxide treatment of a lignocellulosic substrate. Improvements to do. 11. The improvement according to claim 10, wherein the dough flour or the dough flour is a bread flour. 12. The improvement according to claim 10, wherein the dough flour or the dough flour is cake flour. 13. The improved product according to claim 10, wherein the dough flour or the dough flour is pancake flour. 14. A formulated food composition comprising a flour according to claim 10. 15. An improvement comprising an ingestible composition comprising from about 0.1% to about 95% of a non-woody, modified plant fiber produced by alkaline peroxide treatment of a lignocellulosic substrate. 16. A non-woody, lignocellulosic substrate prepared by alkaline peroxide treatment at an initial pH in the range of about 11.2 to about 11.8 to provide partial delignification and initial substrate. A formulated food composition comprising a modified plant fiber characterized by a marked increase in water absorption. 17. The formulated food composition of claim 16, wherein said food substance is dough. 18. The formulated food composition of claim 16, wherein said food substance is a batter flour. 19. A formulated food composition according to claim 16, wherein said food substance is a dispersible solid. 20. The formulated food composition according to claim 16, wherein said food substance is an aqueous liquid. 21. A formulated food composition according to claim 16, wherein said food substance is a gel or a gel former. 22. A formulated food composition according to claim 16 wherein said food substance is human food. 23. A formulated food composition according to claim 16, wherein said food substance is a feed for monogastric animals. 24. A formulated food composition according to claim 16, wherein said food substance is a feed for a hare. 25. An improved food composition, comprising from about 2% to about 65% by volume of an alkaline peroxide treatment of a non-woody, lignocellulosic substrate at an initial pH of 11.2 or higher, and wherein An improved food composition comprising a modified plant fiber characterized by delignification and a marked increase in water absorption compared to the original substrate. 26. The food according to claim 26, wherein the food is bread flour.
26. An improved food composition according to item 25. 27. The method according to claim 1, wherein the food is cake flour.
26. An improved food composition according to item 25. 28. The improved food composition according to claim 25, wherein the food is pancake flour. 29. The improved food composition according to claim 25, wherein the food comprises dough or batter. 30. An ingestible composition comprising from about 0.1% to about 95% of the initial non-woody, lignocellulosic matrix.
An improvement comprising a modified plant fiber made by alkaline peroxide treatment in the pH range of about 11.2 to about 11.8 and characterized by partial delignification and a marked increase in water absorption compared to the initial substrate.